Introducing…the best veggie burger EVER. I can make this claim because it actually is the best veggie burger. EVER. Now I am all for a juicy beef or lamb patty topped with all the fixings, but these burgers can compete with the best. I’m not sure how often you order a veggie burger at restaurants, but growing up with two vegetarian sisters over the years, you try your fair share of vegetarian alternatives. Now let me tell you from experience, there are some pretty bad versions out there. I have all but given up on buying veggie burgers because I find them either too bland, too dry or, to be honest, just unsatisfying.
However, these mushroom and wild rice burgers hit all the marks. I love pulling them out for my vegetarian friends, only to see the delight on their faces when they realize they don’t have to eat another tofu dog. Like most of my favourite recipes, this one came into our lives by chance. Years ago my mom was running on the home treadmill, watching the Food Network channel (as we all do while working out at the gym) and these burgers were being featured that day. Realizing that this could be a great addition to her repertoire of vegetarian meals now that the oldest daughter had become a vegetarian, my mom hopped off the treadmill and quickly scribbled down the recipe.
These burgers have been a hit for well over a decade now. They can be seen regularly at our family dinners and are always found in bulk in my freezer for quick meals and surprise vegetarian guests. The mushrooms keep this burger moist, while the wild rice and cheese help keep its patty shape – a big feat for vegetarian burgers! The green onions and Worcestershire sauce give it the little kick it needs to crush the flavour profile of other veggie burgers around. These guys freeze well and can be reheated in a pan, an oven, or even on a BBQ like a real burger! See? These burgers really can play with the big boys!
Mushroom and Wild Rice Veggie Burgers
Prep time: 15 minutes Cook time: 6 minutes Yields approximately 5 burgers
2 cups chopped mushrooms
¾ cup bread crumbs
¾ cup cooked wild rice (use warm)
1 cup shredded Swiss cheese
¾ cup chopped green onions
¼ tsp Worcestershire sauce
¼ tsp pepper
1. Mix together all ingredients in a bowl.
2. Divide mixture into 5 portions and press them into patties.
3. Grease a frying pan and cook on low-medium heat for 3 minutes per side. If you find that the patties crumble, try pressing the patties together more firmly before cooking and/or increase the heat slightly to medium temperature.
Note: Consider using an old circular lid or a burger shaper to form the patties.
To freeze, cool the patties completely. Cut out square pieces of parchment paper and stack the burgers on top of each other, alternating one burger with one piece of parchment paper. Seal the stack of burgers in a freezer bag.